Put just enough oil in a heavy skillet to form a thin film. Heat the skillet to medium hot. Add the chops, salt and pepper, and cook until done turning once.

Deglaze the pan with the beef stock. From a paste with cornstarch and a little water. Dilute the paste to a slurry with a little stock. Whisk the slurry into the pan with the stock and meat drippings. Whisk and heat until the starch gelatinizes and the sauce thickens.

In a skillet, sauté the sliced onions in the butter until translucent. Add the soy sauce, jam, sugar, vinegar, and water. Add the garlic powder and ground ginger. Simmer the mixture until the onions and the water have nearly evaporated and the onions are in a caramelized sauce. Stir in the salt and pepper, adding more to taste. Set aside.